A delightful recipe for roasted beets served with a creamy lemon sauce, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Trim the roots and stems of the beets, leaving about 1/2 inch attached. Do not wash the beets, but wipe off any dirt with a paper towel.
Leaving the roots and stems helps retain the beet's juices during roasting.
Place the beets in a casserole dish, cover with a lid, and seal the dish tightly with foil. Roast in the preheated oven for 60-90 minutes, until tender.
Check the beets for doneness by inserting a knife; it should slide in easily.
Once cool enough to handle, remove the skins from the beets by rubbing them gently with your fingers.
Wear gloves to avoid staining your hands.
Slice the peeled beets and set aside.
Slice the beets evenly for consistent presentation.
In a saucepan, melt the butter over medium heat. Stir in the sugar and heavy cream, cooking until the mixture is smooth and heated through.
Stir constantly to prevent the cream from scorching.
Add the lemon juice to the sauce, stirring well to combine.
Add the lemon juice just before serving to maintain its fresh flavor.
Pour the sauce over the sliced beets and serve warm.
Garnish with fresh herbs for added color and flavor.
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